Public Announcements
In Loving Memory | Manfred Zettl
Manfred Zettl
August 17, 1941 - October 30, 2026
Manfred Zettl, a master chef who cooked for heads of state and Hollywood stars and created one of St. Louis' first diet-food businesses, died of natural causes on October 30, 2026. He was 85. Manfred was born on August 17, 1941, in Salzburg, Austria, to August Zettl and Anna (Eschbacher) Zettl. He grew up during World War II and often went hungry. As a boy, he promised himself he would never be hungry again, and that promise led him to the kitchen. He began as an apprentice at 13 and enrolled at the Austrian Hotel School in Salzburg in 1956. There he started out peeling vegetables and went on to learn pastry, meat preparation, and cold-kitchen work before becoming a certified cook.
His talent took him far from that early kitchen. To finish his training, he cooked abroad the S.S.Rotterdam, the flagship of the Holland-America Line, and loved to recall cooking 1,500 steaks an hour. He crossed between Europe and New York 32 times and traveled around the world four times before the age of 25. An avid photographer, he documented his travels along the way. He prepared the state dinner for President John F. Kennedy and Soviet Premier Nikita Khrushchev at Klessheim Castle in Salzburg. During his career, he also cooked for Queen Elizabeth II, Marilyn Monroe, and Clark Gable.
He came to the United States in 1963, turned down a job at the Waldorf-Astoria in New York, and made St. Louis his home. He married Judith Ann Boyd in 1967.
At Famous-Barr, he became head chef over all 32 of its restaurants and led a staff of 500 employees. He also perfected the French onion soup recipe that became a Famous-Barr tradition. In 1974, inspired by his sister Gustie's diabetes and a promise to help people who had to watch what they ate, he co-founded The Slimmery in Creve Coeur. It was a bakery and food shop built on the idea that diet food should taste good. The business grew to a bakery on Craig Road, three St. Louis stores and locations in several other states. His low-calorie desserts were sold in Schnucks, Dierbergs and stores across the United States. Later, he returned to his first love, cooking. He was chef La Bonne Bouchée and then at the St. Louis Women's Club, where he made every stock and sauce himself and earned the prestigious Five Star, Five Diamond Award.
Over his career, Manfred received many medals, trophies, and honors. Competing for the United States at the 1988 Culinary Olympics, his team took second place. He was an influential leader of the Americal Culinary Federation where, as president of the local chapter (ACF Chefs de Cuisine Assocation of St. Louis, Inc) from 1970 to 1972, he helped lead the effort to elevate executive chef to a professional occupation in 1976. In 2000, he was inducted as a Certified Executive Chef into the American Academy of Chefs, the ACF's honor society. He was also a member of the Commanderie de Bordeaux.
Manfred cooked for wine societies and charity events, taught gourmet cooking to Eagle Scouts, loved fishing and the great outdoors. He often said, "You have to put love into your cooking, or nothing happens. A great meal is a great pleasure." He called St. Louis "my home."
He was preceded in death by his parents, August and Anna Zettl; his sister, Gustie; and his son, Stephan Howard Zettl.
He is survived by his daughters, Brigitte Anna Zettle; Victoria Lynn Allen, and her husband, Jeff; his son, Manfred Peter Zettl Jr.; and his wife, Stephanie; his grandchildren, Miranda Rose-Ruth Allen, Justin Thomas Allen, Jason Elliot Allen, and Hazel Alexandria Zettl; and Judith Ann Zettl, the mother of his children.
A memorial will be held Monday, November 16th, 2026, from 2 to 4p.m. at
Oak Hill Funeral Home
10301 Big Bend Road
Kirkwood, MO 63122
The family welcomes all friends, acquaintances, and admirers. In lieu of flowers, memorial contributions may be made to the Missouri Department of Conservation.
